Chocolate Cookie Sandwiches

My husband loves Oreo’s so when I was looking through Martha’s Holiday Sweets magazine and knew I had to try this recipe.  I changed her recipe a little for the filling because the filling was too sweet and took away from the chocolate cookie. The dough is really sticky so please be patient with it as your rolling it out.  Trust me, I was really arguing with my dough and in the end we worked it out.  I also tried two different fillings, the traditional vanilla and a peanut butter filling.  I really liked the peanut butter version…..yummy!  I think everyone in the house liked those too because those were quick to go.  Another great thing about having my parents here to visit is they help in eating the sweets.  These were delicious cookies and if you get to try them, which I highly recommend, enjoy!

I hope everyone is getting ready for the holidays.  As my last post mentioned I was pretty stressed with my to-do list.  The stress was knocked up a few levels when my husband and I decided to head to Charleston to visit his family for the holidays.  Not only that but we are driving with two 2 year olds, a dog, and luggage.  Wish us luck as we make our adventure!  We are looking forward to seeing everyone though.  That’s another thing, I may be missing from action for a little bit but I promise I’ll be back with more treats for everyone.

Happy Holidays everyone!!

Chocolate Cookie Sandwiches

Adapted from Martha Stewart 2009 Holiday Sweets Magazine

Print Recipe

For Cookies:

3/4 cup all-purpose flour, plus more for dusting

1/3 cup unsweetened Dutch-process cocoa powder

1/8 tsp salt

6 Tbsp (3/4 stick) unsalted butter, softened

3/4 cup confectioners’ sugar, sifted

1 large egg

1/2 tsp vanilla extract

 

Line baking sheets with parchment paper; lightly coat with cooking spray.  Whisk together flour, cocoa, and salt.  With an electric mixer on medium-high speed, cream butter and confectioners’ sugar until pale and fluffy.  Beat in egg and vanilla.  With mixer on low speed, gradually add flour mixture, beat until combine.  Divide dough in half; form into disks, and wrap in plastic.  The dough will be very sticky.  Chill until firm, at least 2 hours, or up to 2 days.  Dough can also be frozen up to 2 months; thaw in refrigerator before using.

 

Working with one disk at a time; roll out dough to a 1/8-inch thickness on a lightly floured surface.  Using a 1-inch round biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work.  Chill in freezer until firm, about 15 minutes.  Brush off excess flour.  Gather togther scraps; roll, chill, and cut out more shapes.

 

Preheat oven to 325.  Bake cookies, rotating sheets halfway through, until edges are firm, about 12 to 14 minutes.  Transfer cookies, on parchment, to a wire rack to cool completely.

 

Spread a pipe a small amount of filling on half the cookies.  Top with remaining cookies; gently press down to spread filling to edges.  Assembled cookies can be refrigerated up to 2 days in an airtight container.

 

For Vanilla Filling:

6 Tbsp (3/4 stick) unsalted butter, softened

1 1/4 cup confectioners’ sugar

1 tsp vanilla extract

 

With an electric mixer on medium-high speed, beat butter until smooth.  Add confectioners’ sugar, and beat until light and fluffy.  Use immediately.

 

For Peanut Butter Filling:

Mix as above, but omit the vanilla extract.  Beat in 1/4 cup smooth peanut butter and 1 Tbsp milk into filling.